Quail in the Limelight

A "company" perfect dish! This is a knockoff of the old recipe for Chicken in the limelight. My family loves that I have used it for quail. Can also be made with any game bird as well with Cornish Hens.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  medium lime
• 6  quail, cleaned and halved ribs removed if desired
• 1⁄3 cup all-purpose flour
• 1  teaspoon salt
• 1⁄2 teaspoon paprika
• 2  tablespoons  vegetable oil
• 2  tablespoons  packed brown sugar
• 1⁄2 teaspoon dried mint (optional)
• 1⁄2 cup dry white wine, sauce
•  lime wedge, for garnish
•  avocado, sliced for garnish
•  mint sprig (to garnish)

Directions

1. About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
2. Combine flour, salt and paprika in bag and shake quail.
3. Preheat oven to 375°F.
4. In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
5. Arrange in 13 x 9-inch baking pan.
6. Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
7. Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
8. To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
9. Garnish with lime wedges, sliced avocado and mint sprigs.